Brimming with colorful roasted vegetables, these plant-based meal-prep lunch bowls are high in fiber to keep you full through the afternoon. The easy roasted veggies are based on a popular recipe from our sister magazine (see Associated Recipes). Feel free to use your favorite store-bought hummus to cut down on prep time, or make a batch of your own (see Tip). You can also sub in an 8-ounce microwaveable quinoa pouch to minimize cooking.

Carolyn A. Hodges, R.D.
Source:, December 2019


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees F. Combine cauliflower, broccoli and garlic on a rimmed baking sheet. Drizzle with oil and sprinkle with oregano and salt; stir to coat. Roast for 10 minutes.

  • Add bell pepper and zucchini to the vegetables in the pan; stir to combine. Roast until the vegetables are crisp-tender and lightly browned, 10 to 15 minutes more. Sprinkle lemon zest over the vegetables; set aside to cool before assembling bowls.

  • Divide the roasted vegetables among 4 single-serving containers. Top each with 1/2 cup quinoa and 1/4 cup hummus and add a lemon wedge to each container. Seal the containers and refrigerate for up to 4 days. To serve, squeeze the lemon wedge over the bowl and top with one-fourth avocado, diced.

Associated Recipes

Nutrition Facts

360 calories; protein 12.3g 25% DV; carbohydrates 39.5g 13% DV; exchange other carbs 2.5; dietary fiber 12.1g 49% DV; sugars 4g; fat 19g 29% DV; saturated fat 2.8g 14% DV; vitamin a iu 1821.6IU 36% DV; vitamin c 90.8mg 151% DV; folate 192.4mcg 48% DV; calcium 80.9mg 8% DV; iron 3.9mg 22% DV; magnesium 139.6mg 50% DV; potassium 882.2mg 25% DV; sodium 414.8mg 17% DV; thiamin 0.3mg 31% DV.